Chocolate-Nut Truffle Pie Recipe!!!

Preparation Time 30 min Total Time 4 hr 30 min Recipe Makes 12 servings

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust) 1/4 cup (50 mL) finely chopped pecans 12 oz (340 g) semisweet baking chocolate, coarsely chopped 2 1/2 cups (625 mL) whipping cream, divided 12 pecan halves

1 Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

2 Meanwhile, in large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium heat just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or until serving time. 3 Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.